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Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 4 |
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PORTOBELLO HASH BROWNS This recipe came from an estate sale. I obtained it when I purchased the family collection from the Renner Estate in Quinlan, Texas in 1982. Ingredients:
1 portobello mushroom diced |
1/2 medium white onion diced |
3 medium russet potatoes |
1/2 teaspoon salt |
1/2 teaspoon freshly ground black pepper |
Directions:
1. Heat skillet then cover bottom of pan with oil and add diced mushroom and onion.
2. Cook over medium high heat for 8 minutes to partially cook mushrooms.
3. Wash peel and grate potatoes.
4. In a large bowl mix grated raw potatoes and cooked onions and mushrooms.
5. Drop by large spoonfuls onto an oiled griddle or large skillet.
6. Brown on each side until golden then drain well on paper towels.
7. Place cooked patties covered in foil in low oven to keep warm while cooking remaining patties.
8. Serve immediately.
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